Marinated Kalamata Olive Recipe

Gourmet Marinated Olives The Daring Gourmet

WebOct 28, 2020 · 1 1/2 pounds assorted olives (kalamata, black, green, Spanish, etc) drained, **rinse the darker colored olives so they don't …

1. Rinse the black olives so their juices don't discolor the other olives. Drain all the other olives in a colander, place them in a large bowl and set aside.
2. Heat a small dry pan over medium-high heat and, once hot, add the coriander and fennel seeds. Roast until very fragrant, about 2-3 minutes, shaking the pan occasionally. Be careful not to scorch them. Add the olive oil and heat for a minute. Remove from heat and add all remaining ingredients except for the olives. Let sit until the marinade has cooled down.
3. Pour the marinade over the olives and stir to combine. Cover the olives and let them sit in the fridge for a week or so for best flavor before eating them. Give them a shake every couple of days.
4. The olives will keep in the fridge for at least a month. Give them an occasional shake. Bring to room temperature before serving.Makes 1 1/2 pounds of marinated olives.

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15Minute Mediterranean Pasta Girl Gone Gourmet

WebJun 27, 2022 · Instructions. Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions. While the …

1. Bring a large pot of water to a boil. Add the spaghetti and cook it according to package directions.
2. While the spaghetti is boiling, add the garlic and olive oil to a small pan. Heat the oil over medium-low heat and let the garlic gently cook in the oil, for about ten minutes. Adjust the heat to maintain a low simmer, you don’t want the garlic too brown too quickly. After ten minutes discard the garlic and turn off the heat.
3. Once the spaghetti is cooked, drain it and return it to the pot. Add everything, except the feta cheese, to the pot with the spaghetti and toss it all to combine. Add 3/4 of the feta, reserve some for serving, and give it one more gentle toss. Serve right away with the extra feta on the side.

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